SC - budgeting question
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Oct 20 07:18:01 PDT 2000
According to my resident expert on the subject, it's just resting. He says that
when you first put the yeast in, it's like a primary fermentation...it just goes
nuts. Now that there are not as many nutrients available, it goes more dormant,
having reached a kind of equillibrium. The longer you let it go, the more sour
it will get, the sourness being a result of the waste products from the
fermentation. This fermentation is still going on, but at a significantly
slower pace.
Hope this helps!
Kiri
Leslie Lansdowne wrote:
> Hi all!
>
> I am coming out of lurkdom once again for some assistance. Sunday night I
> whipped up some sourdough starter. The directions said to let it sit for
> 10-12 days. Two days later, it was frothy and bubbly and smelled a little
> sour, but since the recipe said to wait 10-12 days, I didn't do anything
> with it. Now it is 4 days later and it is flat and no longer bubbly. Is
> it ruined? Should I feed it or is it supposed to be like this? It
> definitely smells sour, it just looks dead.
>
> Any help would be greatly appreciated!
>
> Marsaili:-)
>
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